BLUEBERRY GATEAU

l cup plus l tsp. flour
l tsp. baking powder
l/8 tsp. salt
l/2 cup butter at room temp
l cup plus l tbspss. sugar
2 large eggs
2-l/2 cups fresh blueberries, washed and drained
l/2 tsp. lemon juice
l tbsps. confec. sugar
Make the batter; heat oven 350. Using small brush lightly coat a 9″ springform pan with softened butter or cooking spray. Dust with flour and tap out excess. Set aside. In med bowl sift l cup flour, baking powder and salt. Set aside. Inlarge bowl using a mixer set on med speed beat butter and l cup sugar until fluffy and light. Add eggs, one at a time and continue to beat until blended. Reduce mixer speed to low and gradually add flour mixture. Beat just until flour is incorporated. Pour batter into prepared pan and spread evenly. In med bowl toss berries with remaining flour and lemon juice. Spoo berries evenly over b atter. Bake on middle rack until ester comes out clean, aobut l hr. Cool in pan on wire rack. Using knife to loosen the bottom and sides and release cake . Transfer berry side up and serve warm or room temp. Sprinkle with confection.
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